2 lbs. fresh asparagus or broccoli, cooked and cut up
4 c. cooked chicken, cut in lg. pieces
2 cans cream of chicken soup
1/2 c. mayonnaise
1/2 c. sour cream
1/2 tsp. curry powder
2 tsp. lemon juice
1 1/2 c. cheddar cheese, grated
1 tbsp. butter, melted
Paprika
Slivered almonds

Combine the soup, mayonnaise, sour cream, curry powder and lemon juice. Mix until smooth. Place the asparagus or broccoli on the bottom of a buttered 9x13 casserole dish. Cover with chicken, then with the sauce. Sprinkle the top with the cheese, melted butter, paprika, and slivered almonds. Bake at 350 degrees for 30 minutes.